2022 September Board Book

FOR IMMEDIATE RELEASE

Contact: Jennifer Giambroni CMAB jgiambroni@cmab.net (209) 690-8244 Len Sbrocco The Food Connector for CMAB lsbrocco@thefoodconnector.com (707) 364-7292

CALIFORNIA MILK ADVISORY BOARD ANNOUNCES CAL-MEX INVITATIONAL FOODSERVICE COMPETITON TO SHOWCASE REAL CALIFORNIA CHEESE & DAIRY

Professional chefs to compete for over $22,000 in prizes at live cook-off event at the Culinary Institute of America in Napa, Calif.

Tracy, Calif. – June 13, 2022 – The California Milk Advisory Board (CMAB) today announced a new culinary competition for foodservice that celebrates the fusion of California and Mexican cuisines, the Cal-Mex Invitational. The Cal-Mex Invitational captures the culinary trends of global flavors and ethnic fare, trends California – as the leading producer of Hispanic-style cheese and dairy products in the United States – is well positioned to tap into. For the Invitational, a select group of professional chefs from across the U.S. will be invited to submit recipes covering three meal occasions that showcase the innovative use of Hispanic-style Real California cheese and dairy products in each. A panel of expert judges will choose the best two recipes in each category – appetizer, entrée, and dessert. The winning chefs will then compete in a head-to-head cook-off at the Culinary Institute of America at Copia in Napa, Calif. on August 3, 2022, for over $22,000 in cash prizes and recognition as a Cal-Mex leader. “Culinary competitions like the Cal-Mex Invitational create an opportunity to work with and recognize chefs who are using California cheese and dairy product in an innovative and exciting way,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “We look forward to exploring the Cal-Mex category through their dishes.” The live, cook-off event will be presented online where viewers can watch as chefs prepare dishes in front of the judges and are evaluated by criteria, such as the use of Hispanic-style California dairy products, taste, texture and presentation, and creativity.